Sautéed Cabbage with Garlic and Lime

Sautéed Cabbage with Garlic and Lime is a lovely accompaniment to any main course, especially for St. Patrick’s Day!  Corned beef and cabbage is a very traditional Irish offering, so let’s step it up with this zesty alternative.

Fresh lime juice, garlic and red pepper flakes add a lovely pop to caramelized cabbage.  It’s quick, too!

Slice the green cabbage thinly.  I used a sharp knife, but you can also shred it in the food processor or use a mandoline.

In a hot cast iron skillet, add olive oil.  When it’s shimmering, toss in the cabbage, onions and garlic.  It will seem like too much for the pan but it will cook down.

Season the cabbage with salt, red pepper flakes and coriander.  You can also use Aleppo pepper in place of the red pepper flakes if you have them.  Aleppo is not as hot as the red pepper flakes but will give the dish a subtle sweetness and a touch of heat.

Cook the cabbage until it has softened and caramelized in some places.  Squeeze some fresh lime juice over, toss and serve!

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Sautéed Cabbage with Garlic and Lime

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 small green cabbage, about 2 pounds
  • 3 tbsp extra-virgin olive oil
  • 1 small yellow onion, halved and thinly sliced
  • 2 to 3 large garlic cloves, minced
  • Kosher salt
  • 1 tsp red pepper flakes or Aleppo pepper
  • 1/2 tsp coriander
  • Juice of 1 lime


Remove any wilting outer leaves of the cabbage. Cut the cabbage into two halves through the core, then cut each half down the middle (you should end up with 4 wedges).

Rinse the wedges under cold water and give them a good shake. Pat dry using paper towels. Using a sharp knife, remove the core by cutting into it at an angle where the stems and leaves meet. Shred the cabbage wedges thinly (you can also throw them in the food processor or use a mandoline slicer). If the cabbage seems wet, pat it again with some paper towels.

Heat a cast iron skillet over medium-high heat and add olive oil. When the oil is just shimmering, add the cabbage, onions, and garlic (it will look like you have a lot in the pan, but it will cook down quickly enough). Season with a good pinch of kosher salt, red pepper flakes (or Aleppo pepper, which is not as hot, but offers a subtle sweetness and a little bit of heat), and coriander.

Cook the cabbage, tossing occasionally, until it has fully softened and caramelized in some parts (the cabbage should collapse and shrink quite a bit). Finish with the lime juice and serve!

Recipe by The Mediterranean Dish


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